rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Microwaving sausage, whether to cook it or to reheat it, is not recommended; it can become dry and rubbery very quickly.


3 lb ground turkey

1 Tbsp fennel seeds, crushed slightly
1 Tbsp powdered sage
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
0.5 tsp dried thyme
0.5 tsp onion powder
0.25 tsp garlic powder


Small sharp knife
Small mixing
Large mixing bowl
Fork or whisk
Nitrile gloves
If baking:
- Oven
- Two baking sheets
- Nonstick foil
- Instant-read thermometer
If frying:
- Stove (one burner)
- Frying pan
- Olive oil
- Slotted spatula
- Instant-read thermometer (not needed for crumbled sausage)
- Plate or bowl
- Paper towels
If freezing patties or meatballs:
- Two baking sheets
- Nonstick foil
If freezing logs:
- Cutting board
- Plastic wrap


0) Mise en place. Gather your ingredients and tools. If baking or freezing the sausage, line baking sheets with nonstick foil. If baking, preheat the oven to 400F. Mix the seasoning ingredients in the small bowl. Use the paring knife to cut open the package of turkey.

1) Season the meat. Put on gloves and put the turkey in the large bowl, spreading it out as much as possible. Pour the seasonings over the meat. Mix the turkey well with your hands until the seasonings are evenly distributed.

2a) Bake. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Bake 10 minutes; flip patties (not necessary for meatballs) and rotate trays; bake about 10 minutes more until the internal temperature of the largest meatball/patty reaches 175F.

2b) Fry. Optional: divide the sausage into portions and shape them into meatballs or patties. Line a plate with paper towels. Heat olive oil and a drop of water in a nonstick pan over medium-high heat until the water sizzles. Pan-fry crumbled sausage until no longer pink; pan-fry meatballs or patties until internal temp reaches 175F. Place the sausage on the towel-lined plate to drain briefly before serving or incorporating into another dish.

2c) Freeze as patties or meatballs. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Put the trays in the freezer. When the meat is frozen solid, put it in bags labeled "Bake at 400F 30 minutes or fry".

2d) Freeze as logs. Divide the mixture into four parts, put them on the cutting board, and shape each one into a log. Wrap each log tightly in several layers of plastic wrap. Freeze until solid, then place in a bag labeled "Partially thaw, slice into patties, bake at 400F 30 minutes or fry".

3) Serve and store. Once cooked, sausage will keep for about 7 days in the fridge. Cooked sausage can be frozen, but don't re-freeze meat that has already been frozen once.



Sep. 2nd, 2014 04:55 am
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox

1 box oven-ready gluten-free noodles
4 oz shredded fake mozzarella
5 oz baby spinach

Tomato sauce:
56 oz crushed tomatoes
Olive oil
Balsamic vinegar or red wine
Fresh basil
Fresh oregano
Salt and pepper

Cashew ricotta:
4 cups (1 lb) cashews
20 leaves fresh basil
Ground or freshly grated nutmeg

Turkey sausage:
2.5 lb ground turkey
3 tablespoons red wine vinegar
1 tablespoon freshly cracked black pepper
1 tablespoon onion powder
1 tablespoon garlic powder (or 1/2 tsp minced garlic mashed into a paste)
1.25 tablespoons dried parsley
1 tablespoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
3/4 teaspoon ground fennel seed (or whole fennel seeds bashed with a hammer)
1/4 teaspoon brown sugar


Nonstick 9" x 13" pan
Nonstick pot
Nonstick pan
Wooden spoon
Flipper-type spatula
Food processor with chopping blade (NOT a blender)
Scraper-type spatula
Measuring spoons and cups
Large bowl or measuring pitcher


0) Soak the cashews. Put the cashews in a large bowl or measuring pitcher. Add enough cold water to cover them and soak them for 3 to 8 hours, adding more water as necessary. If you forget to do this, soaking in hot water for 1 hour will do nearly as well.

1) Mise en place. Gather your ingredients and tools. Measure all the turkey seasonings into a single bowl and mix them together. Preheat the oven to the temperature indicated on the lasagna noodle package. If you plan to freeze the unbaked lasagna, line the pan with nonstick foil, leaving enough foil extending over the edge to be used as a handle.

2) Make the sauce. Pour the crushed tomatoes into a nonstick pot and heat over medium heat until simmering. Add olive oil, balsamic vinegar or red wine, fresh herbs, salt, pepper, etc. to taste. Simmer to allow flavors to marry and mellow.

3) Make the turkey. Put the ground turkey in a nonstick pan, add the turkey seasonings, and cook over medium-high heat, using a flipper-type spatula to break up larger chunks, until the meat is fully cooked and has the texture of crumbled sausage. Drain off any liquid. Add the turkey to the sauce and mix well. (Or, if you prefer, mix the turkey with the ricotta. Just don't try to add it as its own layer; the crumbled meat has no structural integrity.)

4) Make the ricotta. Drain the cashews and put them in the food processor with 0.5 cup cold water. Have at least another cup of water handy. Process the cashews until they have the texture of creamy ricotta, adding more water and scraping down the sides of the processor as necessary. When the right texture is achieved, add the basil leaves, plus nutmeg and salt to taste. Process just until all the ingredients are fully incorporated. Rinse out the bowl the cashews soaked in and scrape the ricotta into it.

5) Arrange the workspace. Next to the lasagna pan, place the pot of sauce, the box of noodles, the ricotta, and the box or bag of spinach. Ensure that you have at least 12 intact lasagna noodles, or enough large pieces to make 12. Broken noodles should go in the middle layers of the lasagna; use intact ones for the top and bottom.

6) Build the lasagna. Pour a full cup of sauce into the bottom of the pan. This seems like too much but it's not. Add a layer of 3 noodles, leaving a little space between them for them to expand as they cook. Build three strata as follows: one-third of the ricotta mixture, one-third of the spinach, 1.5 cups of sauce, 3 noodles. When this is done, pour 1.5 cups of sauce over the top, making sure that all exposed bits of noodle are covered in sauce. (They need the moisture of the sauce to cook, so this is very important.) Top with the shredded mozzarella.

7) Bake or freeze. If making right away, bake according to the noodle package directions. If freezing, freeze uncovered until firm, remove from the dish using the foil, and wrap tightly in two layers of plastic wrap. (If you get it before it's entirely frozen solid, you can cut it into individual servings that can be reheated one at a time; just make sure each serving is thoroughly wrapped.) Label and freeze for up to 1 month. Before cooking, remove entirely from plastic and place in a lightly oiled 9" x 13" dish. Thaw overnight in the fridge and bake at 350F for one hour or until the center reaches 175F.

7) Serve and store. Use a nonstick-safe brownie cutter to cut the lasagna. Leftovers keep in the fridge for 7 days if the lasagna was made right away or 5 days if it was frozen before cooking.


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